Abstract
Malang is one of the halal tourism destinations in Indonesia. Halal certification of superior food souvenirs such as tempeh chips is important to support halal tourism. In fact, the small business of halal certified chips is still limited. This study aimed to identify variables that affect the tempeh crispy small business submission for halal certification. The study used the Partial Least Square (PLS) method. Data was obtained from a questionnaire of 40 respondents consisting of 20 tempeh chips not halal certified and 20 businesses that were halal certified. Research variables include producer awareness, halal certification procedures, halal certification costs, halal certification regulations, and consumer demand. The results showed that the variable halal certification regulations and consumer demand significantly influence the submission of halal certification. Awareness and knowledge of producers of the procedures, costs, and benefits of halal certification can be increased in collaboration with the Halal Product Guarantee Agency (HPGA), the industrial offices of local government, and universities to provide information, improve, and assist producers to submit halal certification.
Highlights
Gambaran Umum Objek PenelitianSentra usaha keripik tempe Sanan terkenal sejak dahulu di Kelurahan Purwantoro, Kecamatan Blimbing, Kota Malang
Wisata halal merupakan tren baru dalam dunia pariwisata
Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives, consultants and auditors
Summary
Sentra usaha keripik tempe Sanan terkenal sejak dahulu di Kelurahan Purwantoro, Kecamatan Blimbing, Kota Malang. Pada tahun 1970-an penduduk Sanan hanya memproduksi tempe langsung dijual ke pasar tradisional di Kota dan Kabupaten Malang. Sisa tempe yang tidak terjual membuat pengusaha tempe merugi dan diolah menjadi keripik tempe. Pengusaha tempe Sanan dibimbing Dinas Perindustrian Kota Malang untuk menghasilkan inovasi baru keripik tempe. Saat ini kesadaran masyarakat mengonsumsi produk halal meningkat. Masalah Usaha Kecil Menengah (UKM) belum banyak tersertifiksi halal sehingga menghambat perluasan pasar. Pemerintah mengeluarkan kebijakan baru yaitu Peraturan Pemerintah (PP) RI Nomor 31 Tahun 2019 tentang peraturan pelaksanaan UU RI nomor 33 Tahun 2014 Jaminan Produk Halal yang mensyaratkan semua produk yang beredar di RI harus tersertifikasi halal oleh lembaga yang berwenang. Faktanya produsen keripik tempe masih enggan mengajukan sertifikasi halal produknya. Mereka menganggap semua bahan untuk produksi sudah terjamin halal
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